I wanted to share some of my cupcakes with the creative agency we've been working with: Red Tettemer. This one seemed perfect for train travel. Their offices are in Philadelphia and Susan from their office is coming down to UM today for a presentation and is going to take a dozen of these fiesty babies back with her this afternoon on the train! Hi Steve, Carla and Susan!

The cupcake turned out very moist and delicious...almost like a pound cake...the recipe takes 9!! eggs...I don't think I've ever done that before! But, that Martha did it again!

I went to the Super Giant in Rockville to get the "citruses" early in the morning to avoid the rush of that place. I also bought some mint so I could practice making chocolate mint leaves...but that's a later story.

Layla doesn't really like citrus, but she was definitely a good sport about it. Below is the recipe for the cupcakes and the citrus glaze...rock on, CQ

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each. Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers. To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

I took a momentary time out from my Martha Stewart cupcake challenge to make some very orange cupcakes for my brother, Jim, who is in the hospital in Post Falls, Idaho.He requested orange cupcakes and I rose to the challenge. First I checked Martha's cupcake book but couldn't really find the type of orange cupcake I was looking for.....

I knew I needed one with some special taste...Galliano! We're talking Harvey Wallbanger here, kids!Nigel was very curious about finding this cupcake on the floor...however, he did not try to eat the cupcake or the book!

Still, Layla does know how to give the cupcake that sort of hang-dog look she does so well...she pulls your heart strings, doesn't she?

This was my best packing idea yet...I took one of my plastic containers that I purchased on line. Put the cupcakes in the container. Put wax paper over the cupcakes and taped it down. Then I put plastic mailing "noodles" in the top of the container and put wax paper over that part and taped it down, too. Then I closed the lid and taped it all shut...the cupcakes couldn't move at all. Next, I went to Kinkos-FedEx and got a large Fed-Ex box and the plastic container fit snuggly inside the box! Seemed to work like a charm. My sister-in-law, Mary, said the cupcakes arrived in great shape! Hooray!!

2. Prepare the cupcake batter: Place the cake mix, pudding mix, oil, orange juice, Galliano, eggs, vodka, and orange zest in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape down sides. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup of batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger...17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes.

4. Meanwhile, prepare the Fresh Orange and Anise Buttercream: Place the butter and orange zest in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 second. Stop the machine and add the confectioners' sugar, orange juice and Galliano. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more.

5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out taking care to cover the tops completely.

This marble cupcake is the tenth cupcake in my self-challenge to make all of the cupcakes from Martha Stewart's 175 Cupcakes book! It was very easy to make and tasted awesome...especially with frosting.

We were having a first birthday party for the Mini on Saturday, so I split this batch in half...some with powdered sugar and some with frosting...a win win situation for sure!

The party was set for 4:00....pizza and then cupcakes! For the birthday party, I made the doggy cupcakes from Martha's book, using pretzels, licorice, etc.

Layla, of course, helped out anyway she could!

She loved her new hat and was the life of the party until the thunder storm began...then it was time to crawl under the bed...sans hat!

The Mini pretty much squashed her blue cupcake and mushed it around her tray...it appeared she was having a grand time!

2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined.

3. To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water in a bowl. Stir into reserved 1 cup batter.

4. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls. Bake, rotating tins halfway through, until tops are golden and a cake tester (i.e. toothpick) inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

The is the ninth cupcake in my self-challenge to make all of the cupcakes from Martha Stewart's 175 Cupcakes book. German Chocolate Cupcakes with Coconut-Peacan Frosting!Did you know that contrary to popular belief, this cake did not originate in Germany...the name actually comes from Baker's German's Sweet Chocolate, which was created in 1852 by Englishman Samuel German for the Baker's Chocolate brand. The original recipe for "German's Chocolate Cake" was sent by a Texas homemaker to a local newspaper in 1957. The cake became quite popular and General Foods, who owned the brand at the time, distributed the recipe to newspapers in the country. Sales of Baker's Chocolate were said to have increased by as much as 73%!

Thought I'd show you what Layla thought of thest cupcakes! You all know that Layla never gets to eat any of the cupcakes she and I make together...however, she always gets a special doggy treat that she likes very much!

Whoa...she got really close to this one...but still the tongue did not come out~!

What I liked about these cupcakes is that they were so light and moist.

And, the frosting is to die for...it's very rich but tastes great with the cupcakes. You will definitely enjoy this project!

Directions

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.

Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. Serve immediately.

The is the eighth cupcake in my self-challenge to make all of the cupcakes from Martha Stewart's 175 Cupcakes book...and so far, so good. These little cupcakes were extremely easy to make...although I do find myself chatting with Martha in my mind as I'm going through the recipes!

Luckily Layla is usually around to help me through it (lol)!

The hardest thing was pitting the cherries...yet, it was so worthwhile. I didn't think that anyone would want to have to be careful about eating these little mouthfuls...one bite and they disappear!

In these photos you get a feel for the bubbly cherry juice that popped up out of the cupcake. The almond flavor is very subtle.

I think they look adorable!

Rock on....CQ

Martha Stewart says: "Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking."

Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.

Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.

Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.

The is the seventh cupcake in my self-challenge to make all of the cupcakes from Martha Stewart's 175 Cupcakes book. For this cupcake, you also make the lemon curd using Myer Lemons.

I made these cupcakes for Laura's birthday...but a week late, because we were in Ocean City for her actual birth day! We went to The Hobbit on 81st Street...wow, that place has changed. It was awesome!

If you make these, make sure that you leave enough time for the entire process. Once you make the lemon curd you have to chill it for at least 2 hours.

I ordered these cute cupcake liners from fancyflours.com. They tons of really cute liners. Tell them that the Cupcake Queen sent you!

Layla was very serious during this photo shoot...but she got a big non-grain treat at the end of the session!

Hope you have a fantastic week...I'll be thinking about all of you. You are the greatest!

Rock on, CQ

Meyer Lemon Cucpake Recipe: Martha's book says: "The mild and sweet flavor of Meyer lemon is one of Martha's favorites, these zest-flecked cupcakes are filled with Meyer flemon curd, which peeks out from the tops. The fruit, which is actually a lemon-orange hybrid is generally available at specialty stores in winter and early spring. If you can't find Meyer lemons. use regular lemons instead. The recipe yields a lot of cupcakes, so you may want to consider these for a bake sale or large gathering, such as a shower or special birthday celebration."
Make 42 cupcakes.

1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Whisk together flour, zest, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Beat in cream cheese. Reduce speed to low. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in lemon juice and vanilla. Add flour mixture in three batches, beating until just combined after each.

4. To finish, dust cupcakes with confectioners’ sugar. Fill a pastry bag fitted with a coupler and a medium round tip (#8) with curd. Insert tip into top of each cupcake, and squeeze some curd below top to fill the inside, then lift the tip and squeeze more curd in a pool on top. Filled cupcakes can be kept at room temperature up to 1 hour (or refrigerated a few hours more) before serving.

Lemon Curd
Martha says: "A high proportion of lemon juice gives curd its intense flavor. As an acid, the juice also prevents the yolks from curdling when heated (unlike when making pastry cream, which requires the extra step of tempering). You can substitute an equal amount of juice from other citrus, such as lime, grapefruit, or blood orange."

1. Combine whole eggs and yolks, sugar, and lemon juice in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).

This is my sixth cupcake in the Martha Stewart self-challenge to make all 175 cupcakes in Martha Stewart's cupcake book: Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat (Paperback). So, far this one has been the most fun!

Even Layla liked it...she thought she had a new friend to hang out with!

I actually made three of the chicks...they are pretty labor intensive. Luckily, I was able to find the red candy-coated licorice pastels at the Candy Kitchen while I was in Ocean City, MD over the weekend. I thought I was going to have to order them online! The little beak is an almond!

After that I just used the remaining frosting and toasted coconut to make regular cupcakes.

I brought the chicks into work for two of my colleagues who have little girls names Kate and Aerial...they will love them!

It's the first time I've made toasted coconut! It was pretty easy and I was so impressed with myself!

Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.

Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.

Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

(Optional) To tint buttercream (or royal icing), reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

Step 1:
Bake cupcakes and cool completely. When turned upside-down, each cupcake becomes the body of a chick. Spread buttercream frosting on a cupcake to anchor it to the serving plate while you are working. Use a small offset spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.

Step 2:
Press toasted shredded coconut (see how to toast coconut below) into the frosting -- it stands in for fuzzy feathers. Hold the plate at an angle while applying the coconut so the excess falls back into the bowl.

Step 3:
Place eyes (made from snipped black licorice laces) on chicks using tweezers. Use a whole almond for the beak and red licorice for the feet and comb; both can be pushed into the frosting by hand.

Toasted Coconut:
Preheat oven to 350 degrees. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.